Roasted pumpkin pie with an easy no-roll pie crust

Name: Roasted pumpkin pie with an easy no-roll pie crust
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Cuisine: En
Ingredients: 1 1/2 cups all-purpose flour; 3/4 teaspoon salt; 2 Tablespoons sugar; 1/8 teaspoon baking powder; 1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater; 1/4 cup vegetable oil; 1 Tablespoon cream cheese, at room temperature; 2 Tablespoons cold milk; 2 cups pumpkin puree; 1/2-1 cup brown sugar; 3 eggs; 1/2 cup cream; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon ginger; 1/4 teaspoon cloves; 1/2 teaspoon salt; A dash or so of apple pie spice; A splash or so of vanilla

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Dessert

Very Easy

1 h 15 m

589 Kcal

This is a delicious dessert after a perfect dinner.

Preparation

Preparation20 min

Cook time55 min

1) n a medium sized bowl combine flour, salt, baking powder and sugar. Whisk together.
Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese.
With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they're in well incorporated into the flour.
Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid.
The mixture will be shaggy; just dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible.
Place the prepared crust in the freezer while you preheat the oven and prepare your filling.
Combine all filling ingredients in a large mixing bowl, and whisk until combined. Pour into pie crust. Bake at 350 degrees for 45-55 minutes, or until filling is firm, and a knife, when inserted in the middle of the pie is clean when removed.